Time 35m Yield 9 servings. Number Of Ingredients 5 Steps:

In a large bowl, combine cookie crumbs and butter. Press half into an 8-in. square dish. Spread with ice cream. , Press remaining crumb mixture into ice cream. Spread with whipped topping; sprinkle with pecans. Serve immediately or freeze until serving. Serve with chocolate syrup.

Time 4h20m Yield 12 serving(s) Number Of Ingredients 5 Steps:

In a bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9x2 inch dish. Spread with ice cream; cover and freeze until set. Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze for 2 hours or until firm. Remove from the freezer 10 minutes before serving.

Time 15m Yield 12 servings. Number Of Ingredients 5 Steps:

In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

Yield 8 servings Number Of Ingredients 8 Steps:

Preheat oven to 350˚F (175˚C). Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria. In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated. Add the baked flour and mix, and gently fold in chocolate chips. Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour. In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired. Freeze for 3-4 hours. Enjoy!

Time 1h20m Yield 12 Number Of Ingredients 4 Steps:

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.

Yield 8 servings Number Of Ingredients 3 Steps:

Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed. Pat the cookie crumbs into the bottom of a 9" (23 cm) pie dish. Spread the softened ice cream on top and smooth out. Drizzle the top with melted chocolate. Freeze for 4 hours, or until the ice cream is hardened. Enjoy!

Time 5h Yield 12 Number Of Ingredients 6 Steps:

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Time 1h Yield 12 Number Of Ingredients 4 Steps:

Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.